|Original title:||Sushi – The Global Catch|
|Direction:||Mark S. Hall|
|Production country:||USA 2011|
|Running time:||Ca. 77 min.|
|Rated:||From 0 years|
For years Sushi has experienced an incomparable triumphal march all over the world. Everywhere the rice snacks, mostly filled with raw fish or topped, are so popular that there are now numerous variations that are offered in countless sushi restaurants. In Japan, the home of sushi, where the dish was once offered by street vendors before finding its way into restaurants, the preparation of really good sushi is still a high art. It takes years for a sushi chef to complete his training from rice cooking to preparing the snacks in front of the guests. But with its growing popularity, the sushi business is also growing curious blossoms. In Texas, for example, there is a "sushi to go" snack bar, a New Yorker has invented the sushi-am style and in many supermarkets you can buy ready-to-eat sushi directly from the refrigerated shelf.
The documentary "Sushi - The Global Catch" shows the viewer not only the tradition of sushi preparation, but also a little excursion into the history of delicacies, it also explains the problems caused by the constantly growing popularity of the snacks. Probably the biggest of these problems is the overfishing of the oceans and the resulting extinction of the bluefin tuna in particular, which in turn can have catastrophic effects on the entire ecosystem. But director Mark S. Hall does not start a war campaign against the consumption of Sushi here. Rather, he makes different positions clear, establishes the problems that are seemingly completely ignored by the governments of Japan and the USA, and calls on consumers to be more conscious about what and how much they eat.
For Mamoru Sugiyama, whose restaurant SUSHIKO has been family-owned since 1884, not only the preparation, but also the worship of sushi is something to celebrate. An important factor here is time. Time makes it possible to cultivate a tradition that is in danger of being completely lost in times of the industrial production of sushi and the mass processing of guests. So of course the consumer also learns to appreciate the work and care that goes into the production of the popular appetizers and instead of really enjoying it, one also likes to fill one's stomach with the delicacies. A rethinking has to take place here, because even small changes in consumer behaviour could have a positive effect on the threatening situation.
What makes this documentary so interesting and worth seeing is that Mark S. Hall lets his protagonists express their points of view without commenting on them himself. As a spectator, you can decide for yourself whether to share Mike Sutton's views on his interpretation of sustainability in relation to the fishing of endangered tuna species, for example, whether to be more willing to try the alternatives to endangered species proposed by Greenpeace activist Casson Trenor, or whether to resort to captive tuna such as that of Australian Hagen Stehr. With impressive pictures of the Tsukiji Fish Market in Tokyo, the largest fish market in the world, and fascinating shots of traditional sushi preparation, "Sushi - The Global Catch" is not only a warning signal, an accusation, but also a bow to an extremely tasty tradition. An interesting and also important documentary, that especially sushi lovers shouldn't miss. You will not lose your appetite either, but you will certainly consume your next Sushi with a completely different and perhaps more intense consciousness. Worth seeing!!
An article by Frankfurt-Tipp